Grape variety : Pinot Noir Vineyard : The vineyards used are spread over different areas: - South of the Côte de Nuits: In Corgoloin, Au Clou, Les Perrières, Les Monts de Boncourt and Les Retraits - North of the Côte de Nuits: In Brochon Soil : The hill-slope of Corgoloin are carved into the hard limestones of the Upper bathonien. The slopes are gentle and regular, not reaching the rim of the plateau. In the upper part the brown soil is only slightly limy, lower down, a thick layer of pebbly scree, while at the foot of the slope it is an extensive area of brown soils over accumulated alluvium. The hill-slope of Brochon lies on the red-brown soils, composed of alluvium mixed with pebbly limestone Maceration process : 100% de-stemmed, five days of cold maceration, one "pigeage" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction Total vatting time : 18 days Pressing : Pneumatic press Total elevage : 16 months Oak used : 10 months in French oak barrels. No new. Followed by 6 months in vat. Operations performed during ageing : One racking before bottling Filtration : No fining, no filtration All the ageing operations are carried out according to the lunar calendar

Marchand-Tawse straddles the line between tradition and innovation, a concept that is both Old World and New World in origin. Native Quebecois Pascal Marchand seeks to express terroir like the Burgundian he has become over the last three decades, while also embodying his New World roots, where gumption, hard work and forward-thinking foster change. Joined by fellow Canadian Moray Tawse, this duo is at the forefront of a new wave of vigneronsand micro-négociants who, with their partner-growers, embrace organic and biodynamic farming practices while rejecting dogma.

Since 2010, they have acquired their own village, premier cru,and grand cruparcels, and they purchased Gevrey-Chambertin’s famous Domaine Maume in 2012. Pascal promotes a spirit of collaboration in the cellars with the help of rising stars Mark Fincham and Thomas Dinel. Together, this team has birthed a new fusion style of wine with pure, fresh, elegant, satiny and aromatic burgundies that are both true to their varietal andtheir terroir—a revolution the likes of which Burgundy has never seen before!